Warm Pointed Cabbage with Lemon-Garlic Cashew Dressing | A Thought For Food

My cooking style, I’ve come to realize, is free-form. I prefer to let the ingredients, specifically what I already have in the fridge and pantry, direct me. This is where the magic happens. How fun it is to watch a random assortment of items turn into a flavorful dish. These often aren’t planned, just things that I whip together.

The remains of our food coop produce result in the most interesting creations. I wasn’t quite sure where I was going when I pulled the pointed cabbage out of the fridge. As I studied it, I was reminded of a warm romaine salad we had in New Orleans that left us wowed.  As I quartered the cabbage, I realized that I could play off this idea. The cast iron skillet came out (yup, I used the stove despite it being a whopping 92 degrees outside). After a light drizzle of oil and a sprinkle of salt and pepper, they were charred on each side. I let them simmer on the stove, covered, while I put the cashew dressing together (my first go at it… and I’m hooked). It couldn’t hurt to serve this alongside some grilled meat or fish, but to keep things a bit lighter (who wants to eat heavy food in this heat?), I put together a platter of grilled vegetables and that, along with a bottle of rosé, made for a truly satisfying summer dinner.

Warm Pointed Cabbage with Lemon-Garlic Cashew Dressing | A Thought For FoodWarm Pointed Cabbage with Lemon-Garlic Cashew Dressing | A Thought For FoodWarm Pointed Cabbage with Lemon-Garlic Cashew Dressing | A Thought For FoodView full post »

  • July 28, 2015 - 5:46 pm

    Kasey - I love free-form cooking and this dressing looks incredible! Also, can we just talk about how great cabbage is, and how much more love it deserves?!ReplyCancel

    • July 29, 2015 - 9:22 pm

      Brian @ A Thought For Food - I’m right there with you! I love cabbage in all forms.ReplyCancel

  • July 29, 2015 - 9:11 am

    Brenda @ a farmgirl's dabbles - That dressing sounds absolutely divine!ReplyCancel

  • July 30, 2015 - 7:57 am

    Joanne - Good thing I happen to have another head of CSA cabbage in the fridge! That sauce just sounds so tasty.ReplyCancel

  • July 30, 2015 - 9:09 am

    Tieghan - This sounds like the perfect summer side/light lunch. Love the dressing! :)ReplyCancel

  • August 1, 2015 - 8:49 am

    Currently Crushing On. | How Sweet It Is - […] warm cabbage salad with cashew dressing makes me want to grow cabbage next […]ReplyCancel

  • August 3, 2015 - 7:43 pm

    autumn - i LOVE burnt cabbage, brian. LOVE. And that first pic is just so beautiful and give me all kinds of cozy feelings. This sounds great!ReplyCancel

  • August 6, 2015 - 6:46 pm

    Ben Maclain | Havocinthekitchen - Even though I prefer some planning, free-form cooking style often occurs in the kitchen. That happens when you’ve got an idea, but the grocery store intents to kill it not having the needed ingredients. As a result, you have a few minutes to alter the original plan. The other issue is when the grocery store was nice to you and provided whatever you needed, but once you’re ready to cook you find out the needed ingredients have disappeared from the fridge. Very mysterious story:) But I absolutely agree when cooking happens spontaneously, it often turnes great! Indeed, the prof has been provided in this post:) Nice and delicious idea!ReplyCancel

  • August 13, 2015 - 12:32 pm

    Wedge Salad Recipes – Salad Recipes – ALL YOU | Deals, coupons, savings, sweepstakes and more… - […] Turning tradition completely on its head, this Warm Pointed Cabbage Salad with Lemon-Garlic Cashew Dressing has a vegan dressing and isn’t your typical cold salad. (h/t A Thought for Food) […]ReplyCancel

Charred Corn and Mango Salsa + Plantain Chips // A Thought For FoodWait. What? How are we already approaching the end of July? I’m pretty sure it was May yesterday. And didn’t we just have snow on the ground? Can we just slow things down a bit? Maybe there’s been a bit too much running around these last few weeks. There was the trip to the Berkshires, followed by some time in New Jersey/New York, which went directly into a couple days on the Cape. All good, fun stuff, but, at the same time, it’s all a little exhausting. Our lives slow down a bit over the next few weeks. There are plenty of projects to work on, but not as much travel. Just some Cape-time, reading, swimming, boating. Simple, quiet activities.

After all the back and forth, it was great to get into the kitchen and work on some recipes I’ve had in my head for quite a while. Corn is my summer obsession. Even more than tomatoes or asparagus or berries, I can’t get enough corn. The thing is that I really don’t like eating it on the cob and would much rather shave the kernels into a salad. The inspiration for this salsa came from my father-in-law. With my adaptation, I gave it the summer treatment by charring the corn, giving it some added flavor and texture. A good amount of spice comes from the habanero Tabasco. This stuff doesn’t just have a kick… it burns. But in a good way. It’s something to think about as your seasoning the salsa.
Charred Corn and Mango Salsa + Plantain Chips // A Thought For FoodCharred Corn and Mango Salsa + Plantain Chips // A Thought For FoodCharred Corn and Mango Salsa + Plantain Chips // A Thought For FoodCharred Corn and Mango Salsa + Plantain Chips // A Thought For Food

Disclosure: This post was sponsored by Tabasco. Over the course of the year, I will be creating recipes featuring the Tabasco Family of Flavors and this is the first of those posts. All opinions expressed on my site are my own.

You can check out my recap from my trip to visiting Tabasco here and my recipes for Smokey Shrimp Burgers and a Watermelon Shrub Spritzer.
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  • July 22, 2015 - 11:08 pm

    Tieghan - This is everything I love and then some! Huge thumbs up to those plantain chips and the chard corn and that mango! YES! :)ReplyCancel

  • July 23, 2015 - 10:31 am

    Lindsey - this totally reminds me of something that my husband and i ate in costa rica. and holy moly, why did i never think of pairing mango and corn!? definitely making this asap!ReplyCancel

  • July 23, 2015 - 11:13 am

    naomi - This recipe is everything! I love it. And I hope things slow down enough for you to take a deep breathe.ReplyCancel

  • July 23, 2015 - 11:45 am

    Paula - bell'alimento - This is my kinda salsa! I’ve got the chips now pass the bowl ; ) Please and thank you of course.ReplyCancel

  • July 24, 2015 - 3:11 am

    Julianne @ Beyond Frosting - This looks like a salsa I need to make!ReplyCancel

  • July 27, 2015 - 1:13 pm

    Liren - Brian, this is a brilliant use of my favorite Tabasco flavor! There’s actually a delicious corn salsa at Trader Joe’s that I have been meaning to recreate – have you tried it? This looks even better. And paired with plantain chips is so smart. Love love love.

    Hope you have time to decompress and get the rest you deserve.ReplyCancel

  • August 4, 2015 - 11:42 am

    alison @ Ingredients Inc. - SO creative and beautiful! Pinned!ReplyCancel

  • August 22, 2015 - 10:55 am

    summer produce guide: what to eat right now (late august) | brooklyn supper - […] Corn and a Creamy Avocado Dressing // Brooklyn Supper Creamed Corn Relish // Brooklyn Supper Charred Corn and Mango Salsa // A Thought for […]ReplyCancel

  • September 2, 2015 - 7:50 am

    Chilled Plum Soup » A Thought For Food - […] like I’d covered all the bases recently with the dishes I’ve created using tomato, corn, cherries and berries. What was there left to do? I looked through the local market and saw these […]ReplyCancel

Buttery New Potatoes with Garlic and Herbs // A Thought For Food

For most of my life, I’ve made potatoes two ways: mashed or roasted. The idea of a boiled potato seemed rather uninteresting. I mean, how is it possible to impart any flavor when all you’re doing is throwing them into some hot water. Then, a few years ago, I was introduced to Syracuse salt potatoes. Even though I studied at Syracuse University for a year, I only learned about them on a business trip out there. The small new potatoes were cooked in a large pot of very salty water with the skins left on. The result is a super creamy potato.

These, of course, are not Syracuse salt potatoes… but I thought about them as I was preparing this dish. I started with a bit more salt that I normally would in my water. Just like salting pasta water, this infuses the potatoes with a lot of flavor and helps break down the starches in the potato, giving them their creamy consistency. Once done cooking, they were given some tablespoons of butter (of course), minced garlic, chopped herbs (I used a combination of what we had in our garden), and a nice amount of coarsely ground black pepper.

What made this side even more special was where the potatoes came from. While we were in the Berkshires last week, Eric and I went out to visit our friends Heather and Matt at Sparrow Arc Farm in Copake, NY. I’ve had the pleasure of hanging with them a couple of times at various events and we hit it off immediately. They were so kind to take us around their property and explain what they’re growing and their process (it’s quite the operation). We went berry picking with their kids (check out this picture of their youngest after he devoured multiple handfuls of blackberries).Before we departed, Matt handed us two large bags of new potatoes, which I’ve enjoyed serving to family and friends over the last week.

Buttery New Potatoes with Garlic and Herbs // A Thought For FoodButtery New Potatoes with Garlic and Herbs // A Thought For FoodButtery New Potatoes with Garlic and Herbs // A Thought For FoodView full post »

  • July 12, 2015 - 9:18 pm

    Crushing On - Chez Us - […] These potatoes […]ReplyCancel

  • July 12, 2015 - 11:11 pm

    Tieghan - I am the sam way, I either mash or roast my potatoes. I just love those way, but I am so in for trying these, they sound amazing!ReplyCancel

  • July 13, 2015 - 9:45 am

    Katrina @ Warm Vanilla Sugar - Any excuse to eat buttery potatoes..I love these. Roasted potatoes are so comforting!ReplyCancel

  • July 13, 2015 - 5:22 pm

    Sharon @ What The Fork Food Blog - These potatoes look so simple and delicious! And your pictures are STUNNING!ReplyCancel

  • July 13, 2015 - 10:56 pm

    Patricia @ Grab a Plate - These potatoes look great, and I’m sure they taste even better knowing they came from somewhere special! Love the simplicity!ReplyCancel

  • July 15, 2015 - 4:36 am
  • July 16, 2015 - 10:14 am

    Brenda @ a farmgirl's dabbles - I grew up with way too many boiled vegetables in my life. But this. I’d love to wrap my hands around a big bowl of these potatoes!ReplyCancel

  • July 17, 2015 - 2:17 pm

    francesca - I LOVE that your ‘taters aren’t swimming in mayo-laden soup. These look great <3ReplyCancel

  • July 19, 2015 - 3:19 pm

    Jen Schall - I had to laugh when I started reading this… I almost *never* boil potatoes either. Partly because of the lack of flavor and partly because I often mess it up. This recipe looks great, though, and looks like a good way to use up some of the herbs that have exploded in the garden.ReplyCancel

  • July 20, 2015 - 1:36 pm

    Liren - Potatoes are my weakness, and I am not picky. I’ll take them any which way – mashed, roasted, fried, frittered, and definitely boiled, especially when they are perfectly done like this! I love how you let the potatoes shine and there isn’t a ton of fuss! And by the way, that little guy with his berry messy face? How adorable!ReplyCancel

  • July 22, 2015 - 9:39 am

    bev @ bevcooks - Ooooooo so doing this this weekend! MUAH.ReplyCancel